Behind the Recipes
Barbecued Venison Rib Chops with Rosemary Leaves by Fossil Farms
Makes 4-6 servings
INGREDIENTS:
6 venison rib chops, cut 3/4 to 1 inch thick (2 to 2 1/2 pounds total)
1/4 cup fresh rosemary leaves
2 tbsp. extra virgin olive oil
salt and pepper
PREPARATION:
1. Sprinkle half of the rosemary leaves onto one side of the chops. With a flat mallet, gently pound meat to hold rosemary leaves in place. Turn chops over and repeat.
2. Lightly brush chops all over with oil.
3. Place chops on a grill 4 to 6 inches above a solid bed of hot coals.
4. Cook chops about 2 minutes per side for medium-rare. Season with salt and pepper.
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